From: David Walzog, Executive Chef, SW Steakhouse, Wynn Las Vegas Potato Cakes: 2¾ lbs Idaho® Potatoes, peeled and diced into 1-inch cubes as needed, pâte a choux dough (recipe follows) Pâte À Choux Dough: ½ cup water 1 Tbsp. Butter ½ tsp. salt ⅛ tsp. black ground pepper ½ cup all-purpose flour 2 whole eggs as needed, smoked salmon, cut into ribbons as needed, chives, pegged (for garnish) as needed, caper berries, sliced as needed, crème fraiche, whipped For potato cake: ...

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